|
Classic
Cook Books
< last page | next page >
page 32
BOO LOO GAI
(Pineappple Chicken}
One young chicken; one tablespoonful of sweet lard; one tablespoonful of syou;
one can of preserved pineapple.
Wash and singe a young, fresh chicken and cut off all the flesh. Slice it, put a
tablespoonful of sweet lard in the pan, and fry. Do not let it burn. Add the
chicken, and fry brown. Add a tablespoonful of syou and a can of preserved
pineapple, and cook slowly for fifteen minutes. Thicken the pineapple juice with
a teaspoonful of Quong Sang Chong, and serve hot with rice.
SWEET AND PUNGENT CHICKEN
Three and one half pound chicken; one dessert-spoonful of salt; two
tablespoonfuls of sugar; two cupfuls of vinegar; one half onion; one
tablespoonful of sweet lard; two tablespoonfuls of syou.
Take a young chicken of about three and one half pounds. Clean and singe it, and
remove all the bones.
< last page | next page >
Classic
Cook Books
|
